Anyone Interested in some recipes? UPDATED!

Hey guys If you ever need help in cooking (marinating/Grilling) recipes I can help you.

Just request any kind and I will see what I can do. (Helps if you say what kind of food you will prepare)

you know how to cook chicken breast??

OK, here goes. All of the recipes I'm going to give are pretty much my own. Experimenting is a great part of cooking.

Name: Spicy Chicken Parmesan. (Made that up)

Ingredients:

1/4 Kilo Deboned Chicken Breast (Only meat)
5 tablespoons of Salsa (prefereably ons with added ingredients like onions, bellpepper etc.)
2-3 tablespoons of Olive oil
1 Tsp Spanish Paprika
2 Tablespoons Cherry juice
1/4 Tsp Cayenne Pepper
1/2 Tsp Thyme (dried)
1/2 Tsp basil (dried)
1 Tsp Mustard ( Prepared or Dijon)
2 Tablespoons of Parmesan cheese

Procedure:

1st: Season Chicken with desired amount of salt and pepper

2nd: Mix everything together in a bowl, and make sure you mix it well. (Don't put in Chicken until well mixed)

3rd: In a non-stick pan put in around 2-3 tablespoons of Olive oil and put on medium heat. (So the meat wont be raw on the inside and burned on the outside)

4th: When the pan is hot enough (small amount of smoke rising from pan) put in Chicken coated with the sauce and cook to desired doneness.

5th: After cooking the chicken to desired doneness, Deglaze the pan with red wine (optional) and turn off heat. Put in the sauce (the one used to coat the chicken) and cook until heated properly and put on top of chicken and serve hot garnished with a little bit of freshly chopped parsley.

6th: Get back to the forums and tell me what you think.

This is just one of many so try it out, and tell me what you think. If you can upload photos of what you have done.

Here is a simple yet delicious way to cook whole fish. ( Not my own recipe)

Ingredients: (amount may vary depending on the size of the fish, its up to you to estimate)

1 whole fish
Rock Salt
Crushed pepper
1-2 Lemons
1 whole Onion (White)
Freshly chopped parsley

Procedure:

1st: combine the salt and pepper. Make sure you don't put too much pepper on it.
2nd: Using a cheese grater, or a zester ( if you have one) carefully grate the pulp until you get that yellow skin out. Mix it well and make sure the aroma you smell is of the lemon pulp.
3rd: Peel the onion and lemons and cut it into rings.
4th: make a big incision on the fish's belly starting from the tail up to its gills.(Make sure you cleaned it properly) and put all of the onion and lemon rings along with the parsley inside and tie it up with a string.
5th: Rub the mixture of lemon/pepper/salt on the fish's skin until you notice the skin already looks a bit yellow. And add a bit of Olive oil. Wrap up the fish in aluminum foil.
6th: Heat your grill and put a dash of olive oil in there, and make sure its really hot before you put the fish in there.

Its good to put a small amount on top of the fish for a nice presentation.

You will know your fish is done when the meat is already soft and you can sink a fork into it real easily

and there you have it, a nice meal that will satisfy you and the family

Cheerio!

Here is another of my creations

Name: Whiskey Tender Loin (feel free to play and edit the amounts, this is just speculation since I cook only a small amount at home)

Ingredients:

2 Pcs. Pork tender loin
3 Tablespoons of Dijon Mustard
3 tablespoons Olive Oil
1 Tablespoon Basil
1 Tablespoon Thyme
1 Tablespoon Oregano
(fresh or dried)
1/8 Tsp. Turmeric Powder
2 thimblefuls of Jim Beam Black whiskey
Salt and Pepper to season

Procedu

1st: Season Both tender loins with desired amount of salt and pepper.

2nd: Combine the Dijon mustard, olive oil with the Herbs along with the turmeric powder and rub it vigorously on the Loin.

3rd: Splash the Whiskey and make sure to it coats with the Loin.

4th: Heat up your grill pan/grill to High heat and splash with olive oil.

5th: Once pan grill is hot enough cook both tender Loins to desired doneness. and splash it with 1 thimble of whiskey(careful there will be fire ) just before turning the grill off.

6th: For the sauce feel free to create your own. (If you're using a pan grill you can deglaze it with red wine or milk and just reduce it until it blends with the Pork's juice/drippings.

7th: Splash your sauce over the loin, get back to the forums and YOU'RE DONE!!!

Hmmm your recipes sound great Love the spicy chicken parmesan